Simple and sweet

Donna Hay says baking is her own form of mindfulness mediation. Photo: supplied

It's Mother's Day this weekend and Donna Hay's new book provides plenty of inspiration for a homemade gift or if a mum is lucky enough to be given the gift of time, a chance for mothers to bake.

For some, like Hay, baking is their therapy. She describes it as her own form of mindfulness mediation.

''When I can't sleep, I often tiptoe into the kitchen and in the calm quiet of early morning will begin to measure and mix.''

Modern Baking, by Donna Hay, published by HarperCollins, RRP $60.

Modern Baking brings together all of Hay's favourite sweet things to make ''whether you are in the mood for pure indulgence, a balanced treat or a sneaky shortcut dessert''.

Hay, who until recently published a popular self-titled bi-monthly magazine - she reached 100 issues before deciding to move on - is known for her simple, straightforward recipes without huge lists of ingredients.

This book is no different. It is broken up into sections for chocolate, caramel, toffee and coffee, sugar and spice, fruit and berries and milk and cream.

You will find old-fashioned favourites such as an upside down chocolate and pear cake and banana bread as well as the more ''modern'' raw caramel peanut crunch bars and coconut chia pudding.

Each section has a ''fresh and light'' component featuring recipes using fresh produce, refined sugar alternatives such as rice malt or maple syrups, ''superfood'' ingredients such as goji berries, chia seeds and cacao powder and white flour alternatives spelt and buckwheat.

Helpfully, there is an extensive index that explains what the more specalised ingredients are.

MethodLine a 10cm x 20cm loaf tin with non-stick baking paper. Place the dates, hazelnut butter, vanilla, oil and cacao in a food processor and process for 3-4 minutes or until smooth. Using the back of a spoon, press the mixture into the tin and smooth the surface++. Freeze for 4 hours or until firm.

Line a tray with non-stick baking paper. Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted and smooth.

Remove the slice from the tin and cut into 14 bars. Using a fork, dip each bar into the chocolate, allowing any excess to drip off. Place on the tray and sprinkle with the cacao nibs. Refrigerate for 30 minutes or until set.

+ Find hazelnut butter, or spread, in the health food aisle of the supermarket. You could use almond or macadamia butter here, too, just stick to natural nut spreads to skip out on unwanted oils, sodium and sugar.

++ If the mixture is sticky, grease the spoon in a little melted coconut oil to help you spread and smooth it. Tip: Keep these bites refrigerated in an airtight container for up to 3 weeks (for a firmer caramel) or at room temperature for up to 1 week (for a softer caramel).

Add a Comment

The all-new Ask a Chef is available now! With fantastic recipes from the popular newspaper series, there is inspiration for everything from salads to chocolate cakes and quiches to sausage rolls - sure to impress at your next family or social gathering!

With a delicious mix of recipes from around the region including Riverstone Kitchen and Fleur's Place, there is something for everyone. Get your copy of Ask a Chef today !